Comments on: Tricks for poached eggs http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/ The Science of Sweet Things (Mostly Chocolate) Tue, 22 May 2012 07:05:42 +0000 hourly 1 http://wordpress.com/ By: Ariane http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-410 Tue, 05 May 2009 05:01:33 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-410 One thing that I did forget to mention is no matter how small an amount of vinegar I use, the poached egg tends to retain a bit of its essence. I somehow wish that the vinegar step could be eliminated altogether!

]]> By: thewelltemperedchocolatier http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-407 Tue, 05 May 2009 04:30:26 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-407 russelnod – Ah, yes. There’s magic to the art of tipping the egg out of the dish, too.

Ariane – I will have to visit. Sounds lovely.

]]> By: Ariane http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-398 Thu, 30 Apr 2009 15:41:33 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-398 Brunch a La Galerie is worth a visit! They’ve gorgeous local products in all of their dishes and served up in a lovely setting. I think that their success mainly relies on word of mouth as they are located away from Kitsilano’s main concentration of shops along West 4th.

]]> By: russelnod http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-397 Thu, 30 Apr 2009 15:40:45 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-397 Also, break the eggs into a small dish. Dip the dish into the water and gently slide the egg out. Helps to keep the egg from whirling and forming [you know the rest]

]]> By: thewelltemperedchocolatier http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-395 Thu, 30 Apr 2009 07:29:43 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-395 Joseph – but is it food safe? :D

Ariane – I’ve heard good things about Autumn Brook Gallery, but have yet to go. I house-sat last year for a family who had the stainless steel cups, and they were very handy.

]]> By: Ariane http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-392 Thu, 30 Apr 2009 03:33:38 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-392 This is one cooking trick that I’ve yet to master! I recently dined at Autumn Brook Gallery’s new brunch spot (Brunch a la Galerie) on W 4th near Granville, and had the most delicious, well-prepared poached eggs. As I was preparing to leave, I briefly chatted with the chef and learned the secret to his success: he uses stainless steel poaching cups, sets them in a large skillet of boiling (low level of) water and covers them with plastic wrap. He ‘steams’ them this way for about 4 minutes and voila, they’re cooked (poached) to perfection!

]]> By: Joseph Wu http://thewelltemperedchocolatier.com/2009/04/29/tricks-for-poached-eggs/#comment-391 Thu, 30 Apr 2009 03:32:32 +0000 http://thewelltemperedchocolatier.wordpress.com/?p=1099#comment-391 Or you could try Goo Gone:
http://www.magicamerican.com/googone/catalog/GooGoneCleaners.aspx

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